Arracacha , known in our country as cepa de apio, is one of the least carby and most nutritious tubers, it shines in this Creamy Arracacha Soup with Ginger.
Course Dinner, Lunch
Cuisine Fusion
Keyword como cocinar arracacha, receta de apio criollo, receta de arracacha, sopa de arracacha
Sauteing vegetables: Heat the oil in a large pot over low heat. Add ginger and cook and stir for a minute. Add onion and thyme and cook and stir until onion becomes translucent.Stir in carrot and celeriac, cook over low heat for 5 minutes, stir often to prevent them from burning or sticking to the bottom.
Boiling: Add vegetable stock, cook over low heat until the vegetables are tender.Remove from the heat and let it cool to room temperature.
Blending: Remove the thyme sprigs and blend to desired smoothness (I prefer it not too "creamy").
Reheating: Pour into a pot and reheat, adding more water if you find it too thick.Season with salt and pepper to taste.
Serving: Serve hot with rustic bread.
Notes
While not related, for this soup you can use either arracacha, or celeriac if you can't find the former, and it will work equally brilliantly.Nutritional information calculated using celeriac, as arracacha is not in the database used for this purpose.